My family adores sweets, and I like to serve treats like this that are good for them, too. The cake is spiced just right and has a creamy marshmallow topping spiked with orange juice and vanilla. —Layla Payton, Midwest City, Oklahoma
Zucchini Carrot Spice Cake
Zucchini Carrot Spice Cake
Prep Time
20 min
Cook Time
30 min
Yield
12 servings
Ingredients
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 2-1/2 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 3/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup buttermilk
- 1 cup unsweetened applesauce
- 1-1/2 cups shredded carrots
- 1/2 cup shredded zucchini
- 1 teaspoon vanilla extract
- 6 egg whites
- 1-1/3 cups sugar
- FROSTING:
- 1 carton (8 ounces) reduced-fat cream cheese
- 1 jar (7-1/2 ounces) marshmallow creme
- 1 teaspoon orange juice
- 1/2 teaspoon vanilla extract
Directions
- In a large bowl, combine the first six ingredients. Gradually add the buttermilk, applesauce, carrots, zucchini and vanilla. In a small bowl, beat egg whites until soft peaks form; gradually beat in sugar, 1 tablespoon at a time, until stiff peaks form. Gently fold into batter.
- Pour into a 13x9-in. baking dish coated with cooking spray. Bake at 350° for 30-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
- For frosting, in a large bowl, beat the cream cheese, marshmallow creme, orange juice and vanilla just until combined. Frost cake.
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